Bourne Rogue Farm was established in 2016 by husband and wife team Heather and Jesse Hogue. Jesse is an experienced Pitmaster, Chef, and pig farmer. Heather is a Registered Nurse. We are both the proud parents to two children who love growing up on the farm. We have a passion for barbeque, and we look forward to serving our community with Bourne Rogue Farm and Events. To learn more about Jesse’s a
ccolades and history as a Pitmaster continue to read his bio below. Have an upcoming event or food vendor need? Reach out via messenger or our email [email protected] we would love to help you out! Bourne Rogue Farm also provides:
-heritage Red Wattle piglets for sale -
-whole or half hog shares
-farm eggs from free range chickens producing a beautiful display of blue, green and brown eggs
Our pigs are fed a local non-GMO feed and are available in limited quantities. Jesse’s Bio:
Chef and Pitmaster Jesse Hogue has a passion for all types of food. He enjoys cooking, learning, and of course eating. At just twenty years old he cooked his first whole hog. A 2005 graduate of the Culinary Arts Program at J. Sargent Reynolds Community College in Richmond, Jesse has been honing his craft in kitchens ever since. Running the fish and meat station at Can Can Brassiere from 2005 to 2008 he helped the business earn the designation of best new restaurant two years consecutively. Jesse joined the Q Barbeque restaurant in 2008 working his way up to Executive Chef and Corporate Pitmaster. His own recipes are used to make delicious sausages. At Q he had the opportunity to learn from Chef and Pitmaster Tuffy Stone. Jesse has been a part of the World Championship competition team Cool Smoke. Accolades include Grand Champion at the Jack Daniels World Championship invitational barbeque contest in 2013, 2015, and 2016. Cool Smoke became the first team to win three times and the first to win consecutively. In 2019, Cool Smoke won Grand Champion at Memphis in May World Championship Barbeque Contest cooking in the pork shoulder category. Jesse has also collaborated with Tuffy Stone to cook dinner at the James Beard House three years in a row. His accomplishments and awards continue with the title of XL 102 Chili Cook Off’s winner in 2011.